• 60minutes
  • 173calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB3, B6, B9, C, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon

Ingredients Jump to Instructions ↓

  1. 1 lb green beans , finely chopped

  2. 2 teaspoons oil

  3. 3 tablespoons bengal gram dal (yellow split peas, chana dal)

  4. 2 tablespoons coriander seeds

  5. 4 dried red chilies

  6. teaspoon asafetida powder

  7. 4 tablespoons grated fresh coconut or 5 1/2 tablespoons dried flaked coconut

  8. teaspoon tamarind pulp

  9. salt

  10. 1 tablespoon oil

  11. 1 teaspoon brown mustard seeds

  12. 1 teaspoon bengal gram dal (washed urad dal)

  13. 1 dried red chili

  14. 3 garlic cloves , minced

  15. 1 teaspoon cumin seed

  16. 3 curry leaves

Instructions Jump to Ingredients ↑

  1. Masala: Heat 2 teaspoons oil in a heavy pan or skillet. Add the Bengal gram dal, black gram dal, coriander seeds, red chillies, and asafoetida powder. Saute for 3-3 minutes. Place mixture in an electric blender or food processor. Add the grated coconut and tamarind pulp. Blend ingredients to a thick paste, adding just enough water to make the paste smooth. Add salt to taste. Set the paste aside.

  2. To a heavy frying pan or skillet, add the finely chopped beans, salt to taste, and a little water (just enough to prevent the beans from scorching). Cook over a low heat until the beans are tender. Remove from the pan and set aside.

  3. Tempering: In the same pan, heat 1 tablespoon oil. Add the mustard seeds, Bengal gram dal, black gram dal, red chilli, garlic, cumin seeds, and a few curry leaves.

  4. When the mustard seeds splutter, add the ground masala paste. Cook over a low heat for 5-7 minutes, until the mixture is dry and crisp.

  5. Now add the cooked beans to the masala. Cook for another 2-3 minutes, until the masala blends well with the beans.

  6. Serve with hot rice.


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